Chicken Kasha

Chicken Kasha is a much-loved Bengali delicacy generally served in lunch or dinner with a side of Pulao or Naan. This oily and spicy chicken curry is a must try if you are a fan of Bengali cuisine. The deep brown colour is because the dish is traditionally prepared in an iron wok, dont worry if you dont have one. You can prepare it in whichever wok or pan you have.

Ingredients:
-  Chicken (curry Cut) - 1 kg. Feel free to use any cut available.
- Plain / Greek Yogurt - 1 cup
- Onions finely chopped - 3
- Garlic Paste - 2 tbsp
- Ginger Paste - 1 tbsp

- Mustard Oil - 6 tbsp

Powdered Masala - Take it in a bowl and mix with 2 tsp of water to make a paste
- 1 Tsp. Turmeric Powder
- 1 Tsp. Kashmiri Red Chili Powder
- 2 Tsp. Cumin Powder
- 2 Tsp. Coriander Powder
- 1 Tbsp. Sugar
- 2 Tsp. Salt 
Khara/Gota Masala
- 2 Bay Leaf
- 3 Dry Red Chili
- 3 Green Cardamoms
- 1 Inch Cinnamon Stick
- 1 tsp Jeera

 Method:

- Marinate chicken with the Masala Paste, yogurt, onion, ginger garlic paste and half the oil for at least 1 hour, overnight is best.

- In a wok or pan (best if iron), heat the remaining oil.

- When hot, add all the Khara Masala and let it splutter.

- At this point add the marinated chicken.

- Let it cook, stir Occasionally.

- Let all the water dry, and the masala leave oil. 

- You can garnish with coriander leaves and serve hot with Pulao or Ruti/Naan.

Shada Alur Tarkari / White Potato Curry

Shada Alur Tarkari or White potato curry is a must make dish on Sunday mornings to go with Luchi (deep fried bread) in any bengali household. This needs very little ingredients and is delish. Goes really well with hot phulkas or paratha too. This is also a very common dish during Bengali wedding breakfasts when served with a side of Luchi and hot Rosogollas. This is not a very common preparation at my place coz the husband does not eat potatoes nor anything deep fried. But I do make it sometimes for myself and daughter when craving kicks in.

Ingredients:

- Brushed Potatoes - 2

-  Hing/Asafoetida - 1/2 tsp

- Salt - 1 tsp

- Sugar - 1 tsp

- Dried Red Chilli / Green Chilli - 2

- Mustard Oil - 2 tsp

 

 Method:

- Cut the potatoes into cubes and soak them in water. This will prevent them from turning brown.

- In a wok or pan, heat mustard oil.

- When hot add the red chilli (optional) and hing.

- Add potatoes and salt. At this point you can add green chilli too.

- Keep stirring every few minutes otherwise will stick to the bottom of the pan.

- If the potatoes are taking too long to cook or sticking to the pan, you can add a splash of water and cover the pan will the flame at low.

- Once the potatoes are soft but firm, add sugar.

- Serve hot with Luchi / Phulka / Porota / Ruti.